Peking Duck

January 25, 2011

For years I have been trying to roast a decent duck with no good results until now. A month ago I read about a recipe thought was interesting, stored in my mind and moved on with my life. Needed some bok choy, went to my favorite oriental store of course I cannot buy one thing and run also I have to walk and see what is new ( was there the day before). Passing by a case of ducks I remembered the recipe, oh my now or ever.

I could not hang the duck in the wind like the recipe said, so I dried on a rack in the refrigerator for two days. On the cooking day I prepared the basting liquid 3 cups water, 1 cup soy sauce, 1/2 cup honey, 1 lemon sliced, 2 star anice. Simmered for twenty minutes, while hot keep the duck upright ( good idea to have a hook handy) and basted with the hot liquid. Hanged the duck in a cool dry place for five hours.

Preheated the oven at 475° place the duck on a rack in a roasting pan, (I put water on the bottom of the pan so the fat does not make a mess) cooked for fifteen minutes, turned down to 350° and cooked for another 1 1/2 to 2 hours depends on the oven, check the internal temperature should be 160. It was delicious I will make this again for sure.